Description
Easy vegan parcels filled with curried pumpkin. A quick fun recipe.
Ingredients
Scale
- 1 tbsp crunchy peanut butter (melted)
- 1 tbsp vegan butter or margarine (melted)
- 2 tbsp nutritional yeast flakes
- 1 tbsp curry powder
- 1 tsp brown sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon chilli flakes (optional)
- 2 cups mashed pumpkin
- 10 sheets vegan filo pastry (most filo pastries are vegan)
- Vegetable oil
Instructions
- Preheat your oven 347F / 175C and line two baking tray with greaseproof paper.
- Mix together melted butter and peanut butter, add yeast flakes, curry powder, sugar, salt and chilli. Mix into pumpkin and set aside.
- Roll out one piece of your pastry flat on your bench. Using a pastry brush, very lightly brush with vegetable oil.
- Fold into thirds, so you have one long rectangle, lightly brush with oil and then fold this in half so you have a smaller rectangle almost square.
- Gently brush with oil and then place 1.5 tablespoons of pumpkin mixture into the centre.
- Fold each corner into the centre. You may need to dab a tiny bit of oil between the layers, so it sticks and becomes a neat little parcel.
- Place into the oven and bake for 15 to 17 minutes until the pastry’s edges are golden brown.
- Serve straight away with hummus or vegan sour cream and chilli sauce for an extra kick.
- Prep Time: 20
- Cook Time: 17
- Category: Savoury
- Method: wrapping pastry
- Cuisine: Snack
Keywords: pastry, pumpkin, vegan
